date:Apr 26, 2019
an inevitable by-product of the cheese and Greek yogurt manufacturing processes as a raw material, Jin said.
Due to the recent popularity of Greek yogurt, the disposal of whey is an issue in the dairy industry.
We hope our process can be used to resolve the surplus whey problem. As our yeast fermentation-based approach allows a higher product ratio and the direct use of inexpensive dairy waste, we expect that the production cost of tagatose can be significantly reduced.
Next, the researchers